I truly appreciate all the support everyone has shown for all my recipes and creations. I hope you can keep enjoying.
Wednesday, July 30, 2014
Monday, July 28, 2014
Before we begin with this lovely recipe, I'll start with a suggestion for how to serve them. I’ve found the best way to serve these is in a bowl while they are still warm with some cream poured on top or a scoop of vanilla bean ice cream. Peaches N' Cream in its most classic form! These pastries have a great flavor on their own, but when I put this recipe together, I envisioned the cream component included to round out the flavors. Leave a comment and let us know if you find another amazing way to serve these!
While you’re waiting for the yeast to foam, it’s time to scald some milk!
In a mixing bowl combine the milk, cinnamon, coconut sugar, coconut oil, salt, vanilla, and egg. Mix well.
So, off subject for a moment here, with a quick, funny story that is a good reminder to always pay attention while you’re cooking! The last time I made a batch of these, I was also in the middle of helping to make another dessert. So I may have forgotten to add the egg into the above mixture. Hence, this picture shows you what the liquid mixture will look like if you don’t have an egg in it.
Back to the recipe!
Place dough in a large greased bowl, cover, and let rise for one hour. It should almost double in size. When the dough has about a half hour left on the rising time, we can start making the peach filling. You’ll need the following...
If you don’t have toasted almonds, you can easily make them yourself. Just toss some raw sliced almonds in a skillet and stir them over low heat until they turn golden brown.
Once the dough has risen, then you can prepare it for the filling. On a clean and lightly floured surface, roll out the dough until it’s about the size of a 9x13 pan.
Preheat oven to 350°F. Prepare a muffin tin by greasing each cup.
Cut out pieces of dough that are few inches square. They should be big enough to press down into a muffin cup with a little extra dough over the top. Fill each cup with spoonful of peach filling then add about six sliced almonds and a sprinkle of coconut sugar. Fold over the dough flaps so you have a semi-sealed pastry. Repeat this process until you have used up all of the dough.
Bake for about 20 – 25 minutes. Keep checking them after the first 20 minutes so you can be sure to pull them out of the oven just as they are turning a nice golden brown on top.
Friday, July 25, 2014
For our healthy treat on Monday, we had a light and delicious Berry N'Honey Cupcake. It's summer, so let's keep the fresh berry theme going. Since it's Friday, we'll have a more decadent version to enjoy as we get ready for the weekend!
It's not like I'm speaking from experience about this...no, no, it's just a friendly reminder. The lack of a picture of a frosted cupcake for this post is purely coincidence. I'm just trying something new and I want you to have your own artistic freedom in decorating this cupcake. (Are you buying any of this??? No?) Well, anyway, I will follow my own advice for the next post! For now, let's get baking...
In a medium bowl using an electric mixer, cream the butter until light and fluffy. Add in the sugar and extracts then continue whipping until fully creamed.
Gradually add the eggs one at a time and mix well between each addition.
In a separate bowl, combine the dry ingredients. Then stir into the creamed mixture a little at a time, alternating with the milk.
Pour batter into lined muffin tins, filling them 3/4 full. Bake for 20 - 25 minutes or until toothpick comes out clean from the center and the tops are a light golden brown.
Allow to cool in the muffin tin for five minutes before moving to a cooling rack.
Once the cupcakes are cored, chop five berries of your choice (I used blackberries). Stuff these into the centers of the cupcakes.
Scoop the frosting into an icing bag fitted with a large tip or fill a gallon-sized Ziploc bag, then cut one of the corners. Pipe the butter cream into the center of a cupcake until the core is filled, then continue and frost the top of the cupcake as well. Repeat this process until you’ve filled and iced all of the cupcakes.
Monday, July 21, 2014
Heres what you'll need...
In a medium bowl, using an electric mixer with a whipping attachment, cream together xylitol and coconut oil until well combined and fluffy.
In a separate bowl, combine the flour, baking powder, and salt. Mix dry ingredients a little at a time into the creamed xylitol, alternating with the coconut milk.
Pour batter into lined muffin tins, filling them about 3/4 of the way full.
Remove from oven and allow to cool for five minutes before transferring to a cooling rack.
Honey N’ Berry Topping
Once the cupcakes have completely cooled, spread the top of each with a tablespoon of Honey N’ Berry topping. Serve and enjoy!
Friday, July 18, 2014
Step 1. Take your can of coconut milk from the
refrigerator and turn it upside down.
*Here is a simple and effective way to get the coconut cream. With this method, you will need to have a can of coconut milk that has been refrigerated for at least 24 hours.
Step 2. Now you
will need to use a can opener to open it up on the bottom of the
can, which is now on top.
Separate the eggs into two medium mixing bowls. Set aside the egg whites.
In the other mixing bowl, whip together butter, sugar, coconut cream, and egg yolks until fluffy. In a small bowl, combine buttermilk, pineapple juice, and coconut extract then set aside.
In a separate bowl, combine flour, baking powder, baking soda, and 1/2 teaspoon of salt.
Beat egg whites with ½ teaspoon salt until stiff peaks form. Fold the egg whites into the batter then gently fold in the shredded coconut, mixing until just combined.
Bake for 30 minutes then check to see if a toothpick comes out clean. If not, continue baking, checking every few minutes to make sure it doesn't over bake.
Once your cake is done, allow to cool in the pans for about five minutes at room temperature, then place in the refrigerator for about two hours before removing from pans and frosting.
Wednesday, July 16, 2014
Monday, July 14, 2014
2 tsp Cream of Tartar
1/2 Cup Coconut Oil
6 tbsp Honey
1/2 Cup Coconut Flour
1 tsp Vanilla Extract
1/2 tsp Baking Soda
1/4 tsp Himalayan Salt
Preheat oven to 350°F. Grease one round 9 inch pan.
Separate eggs, putting all the yolks in a small bowl and all the egg whites in a large bowl. To the egg whites, add the cream of tartar then whip together until stiff peaks form.
In a separate bowl, cream together honey and coconut oil. Then add the egg yolks to the creamed mixture and mix well.
Pour the mixture into the prepared cake pan.
Bake for 20 minutes or until a toothpick comes out clean.
In a bowl, whip heavy cream until stiff peaks form. Next add in coconut butter/manna and continue blending until well combine it won't be smooth because the manna stays in chunks. Add powdered xylitol a half cup at a time, mixing well between each addition.
Frost cake after it has completely cooled. Serve and enjoy the taste of summer!